Who loves snickerdoodles? I know I do. They are easy to make and delicious to eat. But sometimes, even I want something a little bit different. If it’s fall, or even if it isn’t, but you have a spare can of pumpkin pie filling laying around, I have just the thing for you. Pumpkin Snickerdoodles! In honor of the Christopher Robin movie, we tweaked one of our favorite recipes to bring you this Winnie the Pooh inspired treat, Honey Pumpkin Snickerdoodles. Our little Bean loves Pooh Bear, and we all love fall, so this brings together two of our favorite things. The honey in the recipe does make these turn out more on the cake-like side, so if you don’t care for cake-like cookies, I suggest you avert your eyes until it’s all over.
- 3/4 cup honey. The honey gives it the very cakey consistency, if you want a more cookieish treat, use 1 1/2 cups granulated sugar. But then Pooh Bear won’t be paying you any visits, be warned.
- 1/2 cup softened butter.
- 1/2 cup vegetable shortening.
- 2 eggs.
- 3/4 cup canned pumpkin. This will give just a hint of pumpkin flavor. If you want a stronger flavor, use more.
- 2 3/4 cups all purpose flour.
- 2 teaspoons cream of tartar.
- 1 teaspoon baking soda.
- 1/4 teaspoon salt.
- Some more sugar for topping.
- Cinnamon, also for topping. I just used the cinnamon sugar we keep in a shaker for cinnamon toast.
Mix the honey, butter, and shortening. Then add the eggs and mix.
In a separate bowl, add the flour, cream of tartar, baking soda, and salt.
Add the wet ingredient mixture slowly into the dry, mixing the whole time. Or have your older kids (Bear and Bug) help, and they add it way too slowly, and then just dump the whole thing in when you tell them to speed it up.
Stir in the pumpkin.
Cover and place in freezer for 90 minutes. You can pass the time listening to your kids whine because they have to wait 90 minutes for cookies.
Don’t have the heart to tell them that it will be even longer, because you have to finish prepping the cookies, and then bake them.
But thanks to Disney, you can keep your crew happy and quiet with these free coloring sheets.
Just click each link to download and print.
Next, pre-heat oven to 350.
Mix up cinnamon and sugar any kinda way. Put it on a plate or in a bowl.
Spoon out cookie dough into roughly golf ball sized balls. Roll each one in the cinnamon sugar.
Place them on an ungreased cookie sheet. Put foil on the sheet before you do this if you don’t want to hate me afterward.
Bake for 18-20 minutes. You will know they are done when they are fully cooked.
Okay, okay, the outer edge will brown. The middles will still seem pretty soft, but not sticky.
Cool them and eat them. Make sure to save some for Pooh.
The Toddler Angle
So Bean loves Pooh Bear, but he just calls him “Pooh.” And since he likes to classify things in broad categories, most baked dessert are simply labelled “cakes.” So these, of course, became “Pooh cakes.” I cannot delimit the quantity of sheer juvenile hilarity that ensues from having a two-year-old running around yelling “Pooh cake! Pooh cake!” I hope we have a fancy dinner party planned for before we eat all of them.
Enjoy your Pooh cakes and be sure to check out Christopher Robin in theaters right now.